Crock Pot Chinese Chicken w/ Pineapple

This was ok but not a favorite it needed some work after we got home to get it where we liked it and I'm not sure what all went in.

Ingredients

6 chicken thighs  (we used chicken tenders)
salt and pepper, to taste
3 tablespoons oil
1 1/2 onions, chopped
1 1/2 red peppers, seeded and chopped
2 cups chicken stock
4 1/2 teaspoons brown sugar
4 1/2 teaspoons soy sauce
3/4 teaspoon ground ginger
1 1/2 (10 5/8 ounce) cans pineapple chunks, drained
1 tablespoons cornstarch

Preheat crock pot on high.

Season chicken with salt and pepper.

Heat oil in skillet and brown chicken on all sides, transfer to crock pot.

Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.

Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.

Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.

Serve on rice.